Tuesday, November 23, 2010

Double Feature

I'm kinda sad that this is my last Thanksgiving recipe post for the year. But! I am doing a double feature because I wanted to cook up a few more sides before it was all said and done.

Oh, and reminder! Thanksgiving evening I'm going to do a post all about how to use up those leftovers with a Mr. Linky so be sure to come back here and add your recipe! :)

Reagan asked me to come up with a recipe using asparagus and craisins. So I took one of my favorite salads and substituted asparagus for the usual spinach.

If you're allergic to almonds, you can use broken dry ramen noodles in their place. Or parmesan cheese (just don't bother toasting the cheese).

Asparagus and Craisin Salad
Serves 4

1 bunch fresh asparagus
1 lemon
1/2 c. craisins
1/2 c. almonds
1 tbsp. butter
 3 tsp. olive oil
salt and pepper

Rinse asparagus and slice in half lengthwise. Place in a baking dish and drizzle 2 tsp. of olive oil over the top. Sprinkle on salt and pepper. Give the asparagus a good toss.

Roast in your oven at 375 for 15 minutes or until asparagus is crisp-tender. Meanwhile, melt butter in a skillet and add in almonds. Spinkle with salt. Toss frequently and cook over medium heat until almonds are lightly  toasted.

In a large serving bowl, whisk together lemon juice and remaining tsp. of oil. Add roasted asparagus, almonds and craisins. Toss to combine and serve.

Recipe #2!

This is one that just kinda happened last night. I started with sweet potatoes and let my mood dictate what form they took. Yesterday was a cold and windy day so I was ready for some comfort food. It ultimately wound up as an au gratin of sorts...but with cheese on top! The cheese creates a nice crust on top. 

I baked mine in ramekins so I could do individual ones. They're cuter that way. :)

Individual Sweet Potato Au Gratin
Serves 4

4 medium sweet potatoes/yams
2 cups cream
1 tsp. cinnamon
1/2 tsp. ground nutmeg
2 tbsp. butter, melted
4 tbsp. brown sugar
4 slices muenster cheese...or gouda

Peel and thinly slice sweet potatoes. Spray the bottom of 4 ramekins with nonstick spray. Arrange half of the slices from each potato into each ramekin. In a bowl, stir together cream, cinnamon, nutmeg, and melted butter. Pour over each ramekin. Top with brown sugar.

Bake in the oven at 375 for 25 minutes. Add cheese on top of each and continue to bake until cheese is melted and the potatoes are fork-tender.

1 comment:

  1. Thanks for the asparagus and craisin creation. Now I'll have a Thanksgiving veggie I'll actually eat (though Matt will miss his green bean casserole).


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